Hearty Cheddar Garlic Herb Potato Soup (You’re Gonna Want Seconds)
A comforting, creamy soup packed with Yukon Gold potatoes, cheddar, garlic, and fresh herbs, made easily in a pressure cooker for a quick weeknight dinner.
Equipment
- 1 Pressure cooker Electric, such as Instant Pot
- 1 Immersion blender for partial blending
Ingredients
Main Ingredients
- 2.5 lbs Yukon Gold potatoes peeled and cubed (about 6–7 medium potatoes)
- Butter or olive oil + butter your choice for the base
- 1 Large yellow onion finely chopped
- 5–6 cloves Garlic minced
- All-purpose flour for thickening
- 4 cups Low-sodium chicken or veggie broth
- 2 cups Whole milk or half-and-half
- 0.5 cup Heavy cream optional
- Sharp cheddar cheese freshly shredded
- Salt and pepper to taste
- Fresh parsley for garnish
- Chives for garnish
- Thyme for garnish
Instructions
Instructions
- Melt butter or heat oil + butter in the pressure cooker over medium heat.
- Add chopped onion and sauté for about 5–6 minutes until soft and translucent.
- Stir in minced garlic, cook for about 1 minute until fragrant.
- Sprinkle flour over veggies and stir constantly for 1–2 minutes to cook the flour.
- Gradually whisk in broth to avoid lumps and create a smooth base.
- Add cubed potatoes and bring mixture to a boil.
- Seal the lid and cook under high pressure for 7 minutes.
- Quick release the pressure and open the lid safely.
- Use immersion blender to partially blend soup while leaving some potato chunks.
- Stir in milk, optional cream, and shredded cheddar cheese until melted.
- Season with salt, pepper, and fresh herbs to taste.
- Serve hot and garnish with extra herbs or toppings if desired.
Notes
Store in fridge up to 4 days or freeze for later. Add fresh cheddar when reheating for best taste.